Pork Marsala With Polenta Recipes

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PORK MARSALA



Pork Marsala image

Herbed and garlic pork with a sweet Marsala wine--easy to make!

Provided by Junnieann

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Time 30m

Yield 4

Number Of Ingredients 11

⅓ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon garlic salt
¾ teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops, pounded thin
3 tablespoons butter
¼ cup olive oil
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 cup Marsala wine

Steps:

  • Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated.
  • Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly.
  • Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.

Nutrition Facts : Calories 454.9 calories, Carbohydrate 18.3 g, Cholesterol 61 mg, Fat 27.6 g, Fiber 0.8 g, Protein 17.6 g, SaturatedFat 9.2 g, Sodium 356.2 mg, Sugar 5.5 g

PORK MARSALA



Pork Marsala image

Tender pork medallions sauteed in a delicate Marsala wine and mushroom sauce. This meal is perfect served with a crisp salad or over angel hair pasta.

Provided by Steffanie Bussey

Categories     Main Course

Time 30m

Number Of Ingredients 12

1.5-2 lbs Pork Tenderloin (*See recipe for butchering instructions)
½ cup All Purpose Flour
8 oz Mushrooms, Sliced (Button or Crimini work well)
2 cloves Garlic, Chopped
1 Tbsp Parsley, Chopped
½ cup Marsala Wine (NOT Cooking Wine)
½ cup Beef Broth
4 Tbsp Butter, cubed (Unsalted, Cold)
¼ cup Olive Oil
Kosher Salt (To Taste)
Black Pepper, fresh ground (To Taste)
Parmigiano Reggiano (To Taste as Garnish)

Steps:

  • On a large clean cutting board, pat your pork with paper towels to dry it off. Start by using a thin sharp knife such as a boning knife to remove the silver skin. (See photos/video) Then slice the pork into 1" medallions. Lay them out on your cutting board about 2" apart. Loosely cover with plastic wrap. Gently but firmly pound each piece, then turn over and re-cover, pound the second side. You're looking for about 1/4 inch thick. Place on a plate, season liberally on both sides with salt and pepper and set aside. *See Notes
  • In a shallow baking dish mix together the flour and about 1 tsp kosher salt and ½ tsp pepper. Set aside
  • Before starting the next step, ensure that you have all of your prepared ingredients prepped and ready to cook!
  • Heat a large saute pan over med-high heat with a few tablespoons of olive oil. lightly coat your pork slices in the flour and gently lay them in the pan. Be careful not to over crowd your pan or you will steam the meat. Adjust your heat to keep the pan at a steady saute without browning the meat too much. Usually 2-3 minutes per side. Cook in batches until all the slices are seared. Place on a plate and set aside.
  • Add a few tablespoons of olive oil to the pan. Add the mushrooms and garlic to the pan. saute, stirring occasionally to brown the mushrooms lightly, be careful not to burn the bottom of the pan. Season with salt and pepper to taste.
  • Turn the pan to high heat and add in the Marsala scraping the bottom of the pan to release all the the good bits, bring to a boil and allow to reduce for 2-3 minutes. Add the Beef Broth and bring back to a boil. Add the pork back into the pan and turn the heat to medium. Stir occasionally and simmer for 5-6 minutes. Once the sauce has started to thicken and the pork is just cooked through, remove the pork to a serving plate.
  • To finish the sauce, turn off the heat and slowly whisk in the butter a few pieces at a time. Go slow so that the butter emulsifies and becomes almost creamy. Check the sauce for seasoning and add salt and pepper to your taste. Sprinkle in a pinch of parsley. Spoon the sauce over the pork.
  • Garnish with some fresh shaved Parmigiano Reggiano and fresh parsley.
  • Enjoy!

PORK MARSALA WITH MUSHROOMS



Pork Marsala with Mushrooms image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 16

6 boneless pork chops (about 2 pounds)
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons salted butter
1 pound white button mushrooms, quartered
1 cup Marsala wine
1 cup beef broth, plus more as needed
2 teaspoons cornstarch
1/2 cup heavy cream
Buttered Egg Noodles, for serving, recipe follows
Chopped fresh parsley, for topping
12 ounces egg noodles
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

  • Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
  • Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
  • Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
  • Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
  • Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
  • Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
  • Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
  • Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
  • Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.

PORK MARSALA



Pork Marsala image

Some good friends fixed Pork Marsala for us once and it has been a favorite ever since! It's the perfect pair with a loaf of crusty garlic bread. -Connie Miller, Olathe, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

4 ounces linguine
1/2 pound sliced fresh mushrooms
1 tablespoon canola oil
1 tablespoon butter
1 teaspoon minced garlic
1/2 cup Marsala wine or beef broth
2 tablespoons tomato paste
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound cooked pork tenderloin, cut into strips
1 teaspoon minced fresh parsley

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture.

Nutrition Facts : Calories 562 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 34g protein.

QUICK AND EASY CHICKEN MARSALA WITH A SOFT CREAMY POLENTA



Quick and Easy Chicken Marsala With a Soft Creamy Polenta image

Make and share this Quick and Easy Chicken Marsala With a Soft Creamy Polenta recipe from Food.com.

Provided by The Flying Chef

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

4 chicken breasts
2 tablespoons olive oil
1 brown onion, chopped finely
250 -300 g button mushrooms, sliced finely
1/2 cup marsala
1 cup water
1 1/2 teaspoons chicken stock
1/4 teaspoon beef stock
1 1/2 teaspoons cornflour
1 1/2 tablespoons fresh chives, chopped
375 g quick-cooking polenta (I buy one that is 2min cook time)
750 ml water
1 1/2 teaspoons chicken stock powder
120 g grated parmesan cheese
120 g mascarpone
60 g butter
2 tablespoons cream

Steps:

  • Chicken Marsala.
  • Heat oil in a large frying pan add onion to pan and stir until soft, add the mushrooms and stir for a few minutes. At the same time in another frying pan be cooking the chicken this just has to be turned a couple of times during the cooking process and cooked until done.
  • Add Marsala wine, water and stock powder to mushrooms and bring to the boil then turn down the heat to medium. Stir a little water into the cornflour and to mixture to thicken slightly.
  • Serve chicken over soft polenta pour some sauce over the chicken and top with chives.
  • Soft Creamy Polenta.
  • Bring the water and the stock to the boil in a pan. Add the polenta slowly whisking all the time while adding. When all the polenta has been added turn down the heat and stir continuously with wooden spoon until mixture is thick.
  • Add the mascarpone, Parmesan and butter stir until cheese has melted. Add the cream and salt and pepper to taste serve immediately with chicken.
  • For a photo visit http://the-best-recipes.blogspot.com/.

Nutrition Facts : Calories 715, Fat 43.4, SaturatedFat 19.1, Cholesterol 159.6, Sodium 690.2, Carbohydrate 10.3, Fiber 1, Sugar 3.5, Protein 44

MUSHROOM MARSALA WITH POLENTA



Mushroom Marsala With Polenta image

Make and share this Mushroom Marsala With Polenta recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons unsalted butter
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 lb button mushrooms or 1 lb cremini mushroom, diced
8 ounces shiitake mushrooms, stemmed and diced
3 portabella mushrooms, stemmed and diced
salt
fresh ground pepper
35 ounces prepared polenta
1/2 cup grated parmesan cheese
1/2 cup marsala wine
1/2 cup low sodium vegetable broth
1/2 cup heavy whipping cream
1/2 bunch chives, cut into 1/2 inch lengths

Steps:

  • Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
  • Melt 2 tablespoons butter in a large saute pan over medium heat.
  • Add in garlic and thyme; saute until fragrant, about 1 minute.
  • Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
  • Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
  • Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
  • When the mushrooms are tender, increase heat to high and stir in the marsala.
  • When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
  • Heat through, taste, and adjust w/ salt and pepper.
  • To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.

Nutrition Facts : Calories 391.1, Fat 21.2, SaturatedFat 12.8, Cholesterol 67, Sodium 227.4, Carbohydrate 16, Fiber 3.5, Sugar 6.5, Protein 11.8

PORK TENDERLOIN WITH MARSALA SAUCE



Pork Tenderloin with Marsala Sauce image

This is a restaurant favorite that you can make at home! My family likes it served with buttery egg noodles and string beans.

Provided by Joanne

Categories     Pork Tenderloin

Time 1h15m

Yield 5

Number Of Ingredients 13

¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 (3/4 pound) pork tenderloins
2 tablespoons olive oil, or more to taste
1 tablespoon butter
1 (10 ounce) package fresh white mushrooms, sliced
1 small yellow onion, coarsely chopped
½ teaspoon minced garlic
½ cup Marsala wine, or more to taste
12 ounces brown gravy
1 cup beef broth
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Whisk flour, salt, and pepper together in a medium bowl. Dredge tenderloins in the mixture until coated.
  • Heat 2 tablespoons oil and butter in a large skillet over medium heat until butter has melted. Sear tenderloins in the skillet until browned on all sides, 5 to 7 minutes. Remove tenderloins to a paper towel-lined plate.
  • Add mushrooms to the same skillet, adding more oil if needed. Cook until soft, 5 to 7 minutes. Remove to a bowl and drain excess liquid from the skillet.
  • Add onion and garlic to the skillet with more oil if needed. Cook until translucent, about 5 minutes. Remove and toss on top of the mushrooms. Turn off the heat.
  • Pour 1/2 cup Marsala wine into the skillet and scrape any browned bits of food off the bottom of the pan with a wooden spoon. Add brown gravy, beef broth, and onion-mushroom mixture. Add tenderloins and turn to coat all sides. The liquid should nearly cover the meat.
  • Turn heat to medium-low and simmer until slightly pink in the center, about 30 minutes; the meat should be cooked through but not shredding apart. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Remove tenderloins. Stir the sauce and add more wine if desired.
  • Slice tenderloins and set on a platter. Pour Marsala sauce over top and serve.

Nutrition Facts : Calories 294.2 calories, Carbohydrate 15.4 g, Cholesterol 66.9 mg, Fat 11.8 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 3.6 g, Sodium 852.2 mg, Sugar 3.5 g

ROASTED PORK TENDERLOIN



Roasted Pork Tenderloin image

A great way to cook moist and flavorful pork tenderloin

Provided by Marilena Leavitt

Categories     Main Course     Side Dish

Time 35m

Yield serves 6

Number Of Ingredients 14

2 lbs. pork tenderloins
2 TBSP. extra virgin olive oil
2 tsp. sea salt
1 tsp. freshly ground black pepper
3 TBSP. fresh thyme leaves
2 TBSP. Dijon mustard
3 TBSP. dark brown sugar
2 TBSP. olive oil
½ cup beef or chicken stock, warm
2 TBSP. butter
1 cup Polenta (not the instant variety)
½ tsp. sea salt
¼ tsp. freshly ground pepper
4 oz. Parmesan (plus more for serving)

Steps:

  • Trim the tenderloin, pat dry and place on a large plate.
  • Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
  • Preheat the oven to 400°F.
  • Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
  • Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
  • Preheat the oven to 325°F.
  • Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
  • Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
  • Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
  • Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.

PORCINI-CRUSTED PORK WITH POLENTA



Porcini-Crusted Pork with Polenta image

Porcini mushrooms surround these luscious pork chops with earthy undertones and a delectable flavor. Hints of rosemary and Parmesan cheese make polenta a sophisticated accompaniment to this restaurant-quality meal from Casandra Rittenhouse of North Hollywood, California.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 package (1 ounce) dried porcini mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil
1 tube (1 pound) polenta
1/2 cup grated Parmesan cheese
1/4 teaspoon dried rosemary, crushed

Steps:

  • Process mushrooms in a food processor until coarsely chopped. Transfer to a shallow bowl; stir in salt and pepper. Press 1 side of each pork chop into mushroom mixture., In a large ovenproof skillet coated with cooking spray, heat oil over medium-high heat. Place chops, mushroom side down, in skillet; cook for 2 minutes. Turn over; cook 2 minutes longer. Bake, uncovered, at 375° until at thermometer inserted in pork reads 145°, 20-25 minutes. Let stand 5 minutes before serving., Prepare polenta according to package directions for soft polenta. Stir in cheese and rosemary. Serve with pork chops.

Nutrition Facts : Fat 14 g fat (5 g saturated fat), Cholesterol 94 mg cholesterol, Sodium 825 mg sodium, Carbohydrate 26 g carbohydrate, Fiber 3 g fiber, Protein 38 g protein.

PARMESAN PORK WITH POLENTA AND ASPARAGUS



Parmesan Pork with Polenta and Asparagus image

Parmesan is the secret-weapon ingredient in this quick and easy dinner: it's used to create a golden, umami-packed crust for the pork cutlets, then shaved over the crisp-tender spears of asparagus served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Number Of Ingredients 8

8 pork cutlets (1 pound)
Kosher salt and freshly ground pepper
1/2 lemon, plus 1 more for zesting and serving
1/2 cup finely grated Parmesan (1 ounce), plus more, shaved, for serving
1/3 cup unbleached all-purpose flour
6 tablespoons extra-virgin olive oil
8 rounds (each 3/4 inch thick) polenta (from a 1- to 2-pound tube)
1 bunch asparagus (1 pound), trimmed

Steps:

  • Pound cutlets to 1/4 inch thick; season with salt and pepper. Sprinkle with juice of 1/2 lemon, turning to evenly coat. Stir together Parmesan and flour on a plate. Dredge cutlets in Parmesan mixture, pressing to adhere.
  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crisp, 4 to 5 minutes. Transfer to a plate. Wipe skillet clean; repeat with 2 more tablespoons oil and remaining 4 cutlets. Wipe skillet clean; heat remaining 2 tablespoons oil in skillet over medium-high. Add polenta and cook, flipping once, until golden and crisp, about 5 minutes.
  • Meanwhile, cook asparagus in a pot of generously salted boiling water until crisp-tender, 2 to 3 minutes. Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zest and shaved Parmesan. Serve with cutlets, polenta, and lemon wedges.

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From thepioneerwoman.com


RECIPETHING - PORK MARSALA WITH POLENTA
Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tbsp. olive oil, the mushrooms, sliced garlic, shallot and 1/2 tsp salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a simmer and cook until …
From recipething.com


PORK MARSALA WITH POLENTA | RECIPE | PORK MARSALA, PORK, FOOD …
Jun 19, 2020 - Get Pork Marsala with Polenta Recipe from Food Network. Jun 19, 2020 - Get Pork Marsala with Polenta Recipe from Food Network. Jun 19, 2020 - Get Pork Marsala with Polenta Recipe from Food Network. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.de


PORK TENDERLOIN WITH POLENTA RECIPE | EATINGWELL
Line a large baking sheet with foil. Lightly coat both sides of polenta slices with cooking spray. Arrange the polenta on the prepared baking sheet; set aside. Advertisement. Step 2. Stir together marinara sauce, orange peel, and fennel seeds in a small saucepan. Bring to boiling; reduce heat.
From eatingwell.com


PORK MARSALA WITH POLENTA | RECIPE | FOOD NETWORK RECIPES, PORK …
Feb 8, 2019 - Get Pork Marsala with Polenta Recipe from Food Network. Feb 8, 2019 - Get Pork Marsala with Polenta Recipe from Food Network. Feb 8, 2019 - Get Pork Marsala with Polenta Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


PORK MARSALA WITH POLENTA – NORTHRICHLANDHILLSDENTISTRY
2022-03-10 Ingredients For pork marsala with polenta. 1 14-ounce tube polenta, cut into 12 rounds. 1/4 cup extra-virgin olive oil. Kosher salt and freshly ground pepper. 1 pork tenderloin (about 1 1/4 pounds), trimmed and cut on an angle into 1/2-inch slices. 1 pound cremini mushrooms, sliced.
From northrichlandhillsdentistry.com


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From specialrecipetoday.com


PORK CHOPS WITH TOMATO-MARSALA SAUCE AND POLENTA
2018-10-16 Add stock to pan and reduce to a glaze, then add marsala wine and reduce again. Stir in tomatoes (and any juices given off by pork) and heat through. Remove from heat and swirl in butter. Serve chops atop soft polenta, spoon on sauce, and garnish with parmesan curls. POLENTA: In a heavy-bottomed sauce, pour in chicken stock and bring to boil.
From oliversmarket.com


NEW DELTANA CH3020 3" X 2" OIL RUBBED BRONZE CABINET HINGE
$13 NEW Deltana CH3020 3" x 2" Oil Rubbed Bronze Cabinet Hinge Home Garden Home Improvement Building Hardware Cabinet Hardware Cabinet Hinges See more Deltana Ch3020 Oil Rubb $13 NEW Deltana CH3020 3" x 2" Oil Rubbed Bronze Cabinet Hinge Home Garden Home Improvement Building Hardware Cabinet Hardware Cabinet Hinges See more Deltana Ch3020 …
From santafewash.com


PORK MARSALA WITH POLENTA – RECIPES NETWORK
2013-07-02 Add the pork and cook until browned, about 2 minutes per side; remove to a plate. Add the remaining 2 tablespoons olive oil, the mushrooms, sliced garlic, shallot and 1/2 teaspoon salt. Cook, stirring occasionally, until the mushrooms brown in spots, 6 to 8 minutes. Sprinkle with the flour and cook, stirring, about 30 seconds. Add the chicken broth and wine; bring to a …
From recipenet.org


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